金猫魔
Echigo Tsurukame Yamahai Junmai Ginjo Genshu
Two days in a row at the Miyako-ya sake shop!
Today we have Echigo-Tsurukame!
Echigo-Tsurukame Junmai Ginjo, Junmai Daiginjo
Echigo Tsurukame Wine Yeast Sparkling, Junmai Daiginjo
Echigo-Tsurukame's specialty is the wine-flavored sparkling sake made with wine yeast, which is easy to drink despite its high acidity.
But today, I chose the Yamahai Junmai Ginjo Genshu.
The "ya" labeled Yamahai will be discontinued at the end of this season and will be part of the Koshigo-Tsurukame series from next year, so this is the last ya.
The aroma of the sake is moderate and fruity.
The acidity is strong, and the bitterness is strong and clean.
However, it is very good when it is lukewarm.
The acidity is softened, and a mild sweetness can be felt.
The umami comes out from behind the bitterness.
It has a gentle aftertaste.
I'd say the Yamahai is best served warm.
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Ingredients: Rice (domestic), Rice malt (domestic)
Rice: Yamadanishiki, Gohyakumangoku, Koshiibuki
Rice polishing ratio: 60%.
Alcohol content: 16 degrees
Sake degree:+2.0
Acidity: 2.0
720ml 1,540yen
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★★☆☆☆
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